Rich, creamy, and indulgent stuffed pasta shells filled with chicken and cheese, baked under a blanket of Alfredo sauce—this dish is the ultimate comfort food, perfect for a cozy dinner or impressing guests at the table.
Why You’ll Love This Recipe
I love how this recipe brings together all the creamy, cheesy goodness of Alfredo pasta with the heartiness of baked stuffed shells. It’s a warm, satisfying meal that feels both decadent and comforting. I often go for rotisserie chicken to save time, and the blend of cream cheese, cottage cheese, and Parmesan creates a luscious filling that melts beautifully inside the shells. Plus, it’s so easy to make ahead or customize based on what I have in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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20–25 jumbo pasta shells
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2 cups shredded cooked chicken (rotisserie recommended)
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1 cup cottage cheese
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4 oz cream cheese, softened
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1/2 cup sour cream
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1/2 cup grated Parmesan cheese
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2 cups shredded mozzarella cheese, divided
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2 cups Alfredo sauce (store-bought or homemade)
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1 tbsp dried parsley (plus more for garnish, optional)
Directions
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I start by preheating the oven to 375ºF and lightly spraying a 9×13-inch baking dish with cooking spray.
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Then I cook the pasta shells al dente, following the package directions, drain them, and set them aside.
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In a large mixing bowl, I combine the shredded chicken, cottage cheese, softened cream cheese, sour cream, Parmesan, 1 cup of mozzarella, and dried parsley until it’s all well mixed.
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I stuff each cooked shell with a generous spoonful of the filling and line them up in the prepared baking dish.
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Next, I pour the Alfredo sauce evenly over the stuffed shells, making sure they’re completely covered.
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I sprinkle the remaining mozzarella cheese on top.
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I bake the dish uncovered for 30–35 minutes, until the cheese is bubbly and golden.
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After letting it rest a few minutes, I garnish with extra parsley if I feel fancy, and serve warm.
Servings and timing
This recipe serves about 6 people.
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Prep time: 15 minutes
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Cook time: 35 minutes
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Total time: 50 minutes
Variations
When I want to switch things up, I replace cottage cheese with ricotta for a smoother texture. Adding chopped spinach or sun-dried tomatoes gives it a fresh twist. If I’m out of chicken, I sometimes use shredded turkey or even ground beef for a heartier version. A sprinkle of red pepper flakes also gives it a nice kick.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350ºF until warmed through or use the microwave in 30-second bursts. If I make this dish ahead of time, I assemble everything and refrigerate it uncooked for up to 24 hours—or freeze it for up to 2 months. When baking from frozen, I just add about 10–15 extra minutes to the cook time.
FAQs
What’s the best way to keep the shells from tearing while stuffing?
I make sure to cook them just until al dente and let them cool slightly before handling. This helps them stay firm and easier to fill without breaking.
Can I make this dish ahead of time?
Absolutely. I often prepare the entire dish, cover it tightly, and refrigerate it for up to a day before baking. It’s a great way to save time on busy nights.
What can I use instead of Alfredo sauce?
If I don’t have Alfredo, I sometimes make a quick béchamel sauce or use a garlic cream sauce instead. Even marinara works if I want a red-sauce version.
Is this recipe freezer-friendly?
Yes, very. I assemble it fully, wrap it well in foil and plastic wrap, and freeze it. It bakes beautifully from frozen with just a bit of extra time in the oven.
Can I add vegetables to the filling?
Definitely. I’ve added sautéed spinach, mushrooms, or even finely chopped broccoli to the filling. Just make sure to cook and drain any veggies well to avoid extra moisture.
Conclusion
These Chicken Alfredo Stuffed Shells are a creamy, cheesy, and satisfying dish that I keep coming back to. Whether I’m making dinner for the family or prepping a freezer meal, this recipe never fails. It’s flexible, flavorful, and always a crowd-pleaser—everything I want in a comfort food classic.
Print
Chicken Alfredo Stuffed Shells
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Oven
- Cuisine: Italian‑American
- Diet: Halal
Description
Rich, creamy, and indulgent stuffed pasta shells filled with chicken and cheese, baked under a blanket of Alfredo sauce.
Ingredients
- 20–25 jumbo pasta shells
- 2 cups shredded cooked chicken (rotisserie recommended)
- 1 cup cottage cheese
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 2 cups Alfredo sauce (store‑bought or homemade)
- 1 tbsp dried parsley (plus more for garnish, optional)
Instructions
- Preheat oven to 375ºF. Lightly spray a 9×13‑inch baking dish with cooking spray.
- Cook pasta shells al dente according to package instructions. Drain and set aside.
- In a large bowl, mix chicken, cottage cheese, cream cheese, sour cream, Parmesan, 1 cup mozzarella, and dried parsley until well combined.
- Stuff each shell with filling and arrange in prepared baking dish.
- Pour Alfredo sauce over the shells, ensuring they are fully covered.
- Sprinkle remaining 1 cup mozzarella on top.
- Bake uncovered for 30–35 minutes, until cheese is bubbly and golden.
- Let rest a few minutes, garnish with parsley if desired, and serve warm.
Notes
- Use ricotta instead of cottage cheese if preferred.
- Add spinach, red pepper flakes, or use alternate proteins for variation.
- Can be assembled ahead and stored in the fridge or freezer.
